General Information
| Payroll Title | FOOD SERVICE MANAGER | Title Code | 005444 | Grade/Step | 06 | Working Title | Food Service Unit Manager (A&I) |
|---|---|---|---|---|---|---|---|
| Department Name | Dining Services | Supervisor | Neener, Michael | Department Head | Garner, Cheryl |
Payroll Title of those supervised
| Title Code | Description | FTE |
|---|---|---|
| 5521 | COOK, PRIN | 1 |
| 5523 | COOK | 2 |
| 5651 | FOOD SERVICE WORKER, SR | 2 |
Special Requirements and Conditions
| Critical Position |
| Overtime |
| Shift Work |
| Other (provide description - max. 300 characters) |
| Other (description) |
|---|
| Work hours vary and rotate. Candidate must be able to work all shifts. |
Level of Supervision Received
| General Direction |
Items Used
| Kitchen equipment generally found in large commercial and retail kitchens. |
| Cash registers, printers, card readers, PC's. etc. |
| Pick up truck, Box truck with lift gates, van, and GEM carts. |
Position Purpose
| The Dining Services Department of the University of California, Riverside supports the global campus community by nourishing and delighting our students, guests, faculty and staff with outstanding cuisine, cutting-edge menus and delivering exceptional customer service. The selected candidate will work daily with a team of committed professionals focused on "above the line" accountability and results! We are looking for accomplished professionals interested in continuing our cultivation of the latest trends in collegiate retail and residential services, and promoting and shaping sound sustainable business practices. Under the direction of the General Manager, the Food Service Manager plans, organizes, manages and directs day-to-day activities, work assignments, customer service and maintenance functions in a Dining Retail or Residential facility. This position participates in the selection, training, supervision and performance evaluation of assigned staff (including custodial and maintenance functions); Plans, develops, prepares and manages unit budgets to ensure proper fiscal controls; Supervises the ordering, receiving, storage and issuing of all assigned products, along with the planning and service of all assigned menu items; Develops creative methods of displaying and merchandising products to generate revenue. |
Essential Functions
| Essential Function | % Time |
|---|---|
| Supervision and Leadership | 25 |
| In collaboration with the Managers and Supervisors, develop a strategic plan to meet departmental needs for growth, change, new development and commitment to customer service. Supervise and direct the work of staff and/or students including hiring, work assignments, performance evaluations, merit recommendations, reclassification, disciplinary actions, resolution of complaints and grievances. Effectively delegate assignments and responsibilities to assure follow-through and timely results of facility goals. Manage relationships with staff, customers, student groups and organizations to develop and implement customer focused services and programs. Develop marketing plans and growth strategies for targeted areas, as well as the facility as a whole. May be required, on occasion, to oversee other Dining facilities and staff to include Principal Supervisors, Assistant Managers, Senior Cooks, Cooks, Custodial and Student workers. |
|
| Personnel Management and Training | 20 |
| Provide leadership and direction in the hiring, training, evaluation and supervision of employees, encouraging career development through on-going training and teamwork, addressing areas of improvement and mentoring staff. Responsible for the establishment and adherence of work standards, policies and procedures, taking any necessary corrective actions to ensure that the high standards of the department and the University are maintained at all times. Responsible for coordinating recruitment efforts with Human Resources, reviewing potential candidate applications, making recommendations to management and participating in the interview and hiring processes. Review and approve personnel actions, staffing levels and staff scheduling in compliance with department and University Policies and Procedures. Conduct performance evaluations on all direct reports and review all performance evaluations prepared by direct reports for their staff to ensure accuracy and timely completion. Make recommendations on merit increases, re-classifications, discipline and corrective actions. Recognize and appropriately deal with sensitive or confidential information or situations. Maintain strict confidentiality in all personnel and departmental matters, through the chain of command. Review schedules with Managers and Supervisors, implementing a substitution plan for unfilled positions, illnesses, injuries, vacations or any other absences. Prepare staff schedules on-line for all assigned employees and post at least four (4) weeks in advance of first scheduled date. Coordinate with Production Manager to cross-utilize staff in service and culinary functions. Monitor schedules routinely, maintain a focus on labor costs and overtime usage. Responsible for cultivating a positive working environment with open channels of communication, welcoming diversity, encouraging productivity and remaining consistent with department and University Policies and Procedures. Maintain effective communication through regular staff meetings, posted notices and one-on-one communication to ensure staff awareness of all department and University Policies and Procedures, Labor Agreements and other campus resources. Assure posting of menus and supervise service staff in the proper portion control, ingredient verification, item identification, prices and presentation. Initiate a daily inventory of products necessary for meal preparation, recording shortages and determining appropriate substitutions. Notify staff of daily changes. Supervise staff on the proper handling of food and supplies, from receiving to service, according to established safety and sanitation requirements. Train and monitor staff on revenue recording equipment (i.e. cash registers) and verify the accuracy of facility receipts and records. Ensure that all employees are properly trained in areas of food handling and safety and sanitation procedures prior to work assignments. Monitor adherence throughout the year. Complete required personnel paperwork in a timely manner and in accordance with departmental and University Policies and Procedures, review daily time reports to identify potential time and attendance issues and initiate disciplinary action for any employee not adhering to department and University standards or established policies and procedures. |
|
| Supervision of Food Production | 20 |
| Ensure that all direct reports are on duty, in uniform and performing job duties, and that all of their staff is on duty and performing work according to set standards. Responsible for supervising, directing, and training career, limited, and student staff in the daily food preparation and production support activities for multiple workstations and units. Activities include, but are not limited to, combining and finishing ingredients, preparation of specialty menu items, and standardized menu items. Pre-prep for components of menu items for multiple work stations, combining components or finishing preparation of menu items for multiple work stations for all assigned areas. Supervise, train, and direct staff in performing preparation, cooking, and baking functions following simple to complex standardized recipes, portion guidelines, production guidelines, production requirements, and quality standards to produce and present assigned menu items in a restaurant style including proper garnish by the required deadline. Supervise, train, and direct staff in the safe handling of all food items from receiving, production, storage, transport, and service according to departmental Standard Operating Procedures (SOP's) and Hazard Analysis Critical Control Point (HACCP) guidelines. Ensure that direct reports are training, monitoring, and requiring compliance of staff, including but not limited to, Standard Operating Procedures (SOP's) and HACCP guidelines in the safe handling of all food items from receiving, production, storage, transport, and service. Record shifts of any direct reports that call in unable to work and coordinate replacements with G.M. Train, monitor, and require direct reports to accurately complete daily production reports. Ensure that direct reports are training and monitoring the staff in correctly completing the required daily production reports, including but not limited to, daily service records, thermometer calibration log, sanitation inspection checklist, and temperature logs. Ensure that the staff has all the products necessary and on hand to complete daily operations within required time constraints and notify the management and culinary staff of any shortages or substitutions in a timely manner. Conduct weekly meetings with Culinary staff to review goals. |
|
| Procurement and Inventory Control | 15 |
| Provide daily support to Managers and Supervisors to ensure they have all necessary items to complete daily operations on schedule.
Coordinate products, materials, personnel and equipment needs for assigned areas. Monitor inventory levels and conduct weekly/monthly audits to ensure accuracy of records. Conduct audits of random invoices received by comparing invoice to order book, recording any adjustments. Enforce proper receiving and storage procedures by evaluating merchandise to guarantee that it meets established quality standards. Initiate action directly with vendor should any received goods not meet established quality standards set by the department and University. Ensure that all products, goods and services are procured according to University Policies and Procedures through specified, approved vendors utilizing guidelines set forth by the Finance department. Verify storage areas are properly maintained and that items are stored in an established order in the appropriate area, in compliance with Safe Food Handling Procedures. Verify coolers and storage areas are secured and locked when not in use. Conduct routine examinations of equipment to determine any necessary replacements or repairs. Maintain proper key controls and access. |
|
| Food Procurement and Inventory Control | 10 |
| Responsible for coordinating the food, materials, and equipment for daily Culinary Operations in assigned areas including, but not limited to, overseeing the ordering, receiving, storing, issuing, production, service, and transportation of all daily food items in assigned locations. Determine appropriate levels of stock, oversee inventory counts, and track shrinkage. Monitor the receiving of all items to and from production and record in the required logs. Audit logs daily for compliance and take corrective action when necessary. Responsible for coordinating all information generated from Food Pro for assigned production areas including, but not limited to: verifying the accuracy of forecasted menu items and counts prior to the weekly Food Pro run; reviewing the weekly production run, and corresponding recipes to ensure accuracy in quantities and instructions; verifying projected orders for all assigned areas prior to placement to ensure proper products, quality, and quantities; verifying, auditing, and comparing the weekly inventories to the Food Pro System and reporting any changes or discrepancies of the inventories to the Food Pro Coordinator and the G.M.; ensure the accurate input and completion of service records into Food Pro. Ensure that direct reports enforce proper receiving and storage procedures by comparing deliveries to the receiving log and evaluating merchandise to guarantee that it meets the established quality standards. Ensure that all products are purchased according to University regulations by purchasing from specified vendors and utilizing approved purchasing procedures. Ensure that all storage areas are in compliance with Standard Operating Procedures (SOP's) by; enforcing proper key control and access; requiring all storage areas to be secured; and conducting weekly food inspections at all assigned locations. Conduct weekly and monthly inventories on assigned schedules according to the required policies and procedures. Continually work to streamline and improve systems, security, and storage. Ensure that the Sysco Customer Companion ordering system is properly used and report any problems to the Food Pro Coordinator and G.M. immediately. |
|
| Facilities Management and Financial Controls | 10 |
| Audit pre-cost and post-cost reports to ensure proper food cost controls. Conduct daily audits of all Culinary Operations Reports. Monitor labor levels to ensure that costs meet the budget requirements. Audit overtime and implement solutions to reduce or eliminate. Maintain fiscal controls within approved budget, and participate in the planning of the annual budget. Ensure proper preparation of appropriate financial reports by maintaining accurate records and files. Ensure that data from all information systems are properly stored and secured for future retrieval. Monitor maintenance and repair needs in all assigned areas to ensure all assigned staff provide exemplary levels of safety and sanitation. Review pest control status with the management team and initiate action as necessary. Evaluate the mechanical status of equipment in work areas and recommend repairs or replacements to the G.M. as necessary. Oversee the maintenance of sanitary and safety standards for food preparation in assigned areas. Maintain equipment inventory, and determine and recommend equipment purchases to the G.M. Coordinate the custodial and work order processes for assigned areas. |
|
Minimum Requirements
| Minimum Requirement | Display Ranking |
|---|---|
| 1 | |
| Graduation from College preferably with training in Food Service Management or a related field, and one year of management experience in a food service operation; or an equivalent combination of education and experience. | |
| 2 | |
| Experience in planning, organizing, and coordinating the work of culinary staff to accomplish daily operational goals in multiple locations and experience in leading a diverse culinary staff in the execution of all menu items. | |
| 3 | |
| Knowledge of Culinary Production Management, food production, including sanitary and safety standards, cost control and expense analysis, and food selection and ordering. Knowledge of current food trends, experience with food preparation in large multi-unit operations and skill practicing and in supervising a food production staff in the basic principles of food preparation and handling, including standardized recipes, batch cooking, and proper temperatures for storage and service. Skill in taking food temperatures. | |
| 4 | |
| Experience in directing, organizing, and prioritizing workload to meet required deadlines and departmental objectives. Experience in a supervisory role responsible for hiring, training, evaluating, directing, disciplining, and complaint resolution and skill in using professional judgment in addressing issues. Demonstrated skill expressing ideas clearly and convincingly. | |
| 5 | |
| Superior communication skills to effectively and professionally communicate using tact and diplomacy with staff, management, and customers. Ability to speak English using appropriate grammar and vocabulary sufficient to communicate effectively with all staff, management, and customers. Ability to work effectively as an individual, a team member, with department staff, with campus and the outside community and with diverse groups. | |
| 6 | |
| Experience within a customer service oriented environment responding to and meeting/exceeding the needs of the customer. Skill in identifying the customer's perspective and maintaining a commitment to excellence in customer service. | |
| 7 | |
| Ability to work effectively as an individual, a team member, with department staff, with campus and the outside community, and with diverse groups. | |
| 8 | |
| Experience with inventory control functions, including experience in physical inventory counts, receiving, and the storage of materials. Skill in analyzing inventory data. Skill in identifying discrepancies between the physical inventory counts and the recorded inventory counts. Knowledge of menu management systems and similar financial and food service software and skill in creating spreadsheets and reports using Word, Access, Excel, or other software applications. Skill in creating and editing documents in word processing applications using moderately advanced features. | |
| 9 | |
| Skill in measuring liquid and dry food products in units of measurement such as cup, pint, quart, pound, and ounce to properly adhere to standardized recipes and production requirements and skill in adding and subtracting whole numbers, decimals, and fractions sufficient to properly adhere to standardized recipes, production records and inventory counts. Skill in computing ratios, rates, and percentages. | |
| 10 | |
| Serve Safe Certified. Hired applicant must successfully pass a background investigation through the U.S. Department of Justice. Injury Illness Prevention Program Guidelines: Work in a safe and responsible manner while not putting self or others at risk. Comply with applicable policies and procedures and regulations, using personal safety gear, observing warning signs, learning about potential hazards, and reporting unsafe conditions. Must be able to exert well-paced mobility of up to four hours in length and stand continuously throughout an eight hour shift on uncarpeted surfaces. Must be able to move 20 pounds frequently and 50 pounds occasionally following proper safety guidelines. Must be able to stand, walk, climb, stoop, push, pull, reach, and crouch for extended periods of time, as required to complete job assignments. Ability to work in temperature extremes, continuous noise, and physical risks found in food service environments |
|
Preferred Qualifications
| Preferred Qualification | Display Ranking |
|---|---|
| 1 | |
|
Knowledge of supervisory principles equivalent to certificate or coursework in a supervisory development program. |
|
| 2 | |
| Experience working with Food Pro menu management system. | |
| 3 | |
| Experience working in a union environment. | |
| 4 | |
| Skill in communicating orally and in written format in both English and Spanish. | |
| 5 | |
| Knowledge of federal employment and labor regulations including EEO and Immigration and Naturalization Service regulations. | |
| Posted Position Purpose |
|---|
| The Dining Services Department of the University of California, Riverside supports the global campus community by nourishing and delighting our students, guests, faculty and staff with outstanding cuisine, cutting-edge menus and delivering exceptional customer service. The selected candidate will work daily with a team of committed professionals focused on "above the line" accountability and results! We are looking for accomplished professionals interested in continuing our cultivation of the latest trends in collegiate retail and residential services, and promoting and shaping sound sustainable business practices.
Under the direction of the General Manager, the Food Service Manager plans, organizes, manages and directs day-to-day activities, work assignments, customer service and maintenance functions in a Dining Retail or Residence facility. This position participates in the selection, training, supervision and performance evaluation of assigned staff (including custodial and maintenance functions); Plans, develops, prepares and manages unit budgets to ensure proper fiscal controls; Supervises the ordering, receiving, storage and issuing of all assigned products, along with the planning and service of all assigned menu items; Develops creative methods of displaying and merchandising products to generate revenue.
UCR's Housing, Dining & Residential Services (HDRS) is one of the campuses largest units, providing housing to about 30% of our students, dining for entire campus in residential and retail facilities, programming and support through a robust residential life program, conferencing and catering services, and child development care to our faculty, staff and students. HDRS employs 450 career employees and over 800 student employees. HDRS departments include Assignments & Accounts, Business & Financial Services, Capital Programs, Catering Services, Child Development, Conference Services, Dining Services, Information Technologies, Marketing, Operations, and Residential Life. HDRS reports to the Division of Student Affairs. |
| Posted Minimum Requirements |
| 1. Graduation from College preferably with training in Food Service Management or a related field, and one year of management experience in a food service operation; or an equivalent combination of education and experience. 2. Experience in planning, organizing, and coordinating the work of culinary staff to accomplish daily operational goals in multiple locations and experience in leading a diverse culinary staff in the execution of all menu items. 3. Knowledge of Culinary Production Management, food production, including sanitary and safety standards, cost control and expense analysis, and food selection and ordering. Knowledge of current food trends, experience with food preparation in large multi-unit operations and skill practicing and in supervising a food production staff in the basic principles of food preparation and handling, including standardized recipes, batch cooking, and proper temperatures for storage and service. Skill in taking food temperatures. 4. Experience in directing, organizing, and prioritizing workload to meet required deadlines and departmental objectives. Experience in a supervisory role responsible for hiring, training, evaluating, directing, disciplining, and complaint resolution and skill in using professional judgment in addressing issues. Demonstrated skill expressing ideas clearly and convincingly. 5. Experience with inventory control functions, including experience in physical inventory counts, receiving, and the storage of materials. Skill in analyzing inventory data. Skill in identifying discrepancies between the physical inventory counts and the recorded inventory counts. Knowledge of menu management systems and similar financial and food service software and skill in creating spreadsheets and reports using Word, Access, Excel, or other software applications. Skill in creating and editing documents in word processing applications using moderately advanced features. 6. Skill in measuring liquid and dry food products in units of measurement such as cup, pint, quart, pound, and ounce to properly adhere to standardized recipes and production requirements and skill in adding and subtracting whole numbers, decimals, and fractions sufficient to properly adhere to standardized recipes, production records and inventory counts. Skill in computing ratios, rates, and percentages. |
| Posted Preferred Qualifications |
| 1. Knowledge of supervisory principles equivalent to certificate or coursework in a supervisory development program. 2. Experience working with Food Pro menu management system. 3. Skill in communicating orally and in written format in both English and Spanish. |